May 22, 2018

Green and Purple Asparagus
Rhubarb
Strawberries
Radishes
Broccoli Rabe

  • Check out the YouTube TOUR OF THE MARKET by WBOC TV!

  • Entertainment:
    Bruce Anthony and Sam Nobles are back playing blues and jazz!

  • Green Tent:
    The annual VEGFEST begins June 8 and this week a representative from VegRehoboth will be under the Green Tent to provide information about the organization and the festival. VegRehoboth is a non-profit social and outreach organization that promotes healthy, sustainable and compassionate living. They are committed to sharing the many benefits to health, planet and animals that come from a plant-based diet. For more information see vegrehoboth.org

  • Volunteer at the RBFM: If you would like to volunteer at the Market, check with Pat Coluzzi, the Market Master, at pat@rbfarmersmarket.com to find out what help is needed.
Loading

Facebook

Instagram

Mushroom Dressing over Asparagus (from the Mushroom Lady!)
Ingredients:
  • Crimini Mushrooms sliced
  • 2 bunches of asparagus
  • 2 Tbsp lemon juice
  • 1/2 cup whipping cream
  • 2 Tbsp Dijon mustard
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp dried tarragon
  • Salt & pepper to taste
Directions:
  1. Cook asparagus, drain, rinse under cold water, pat dry with paper towels and refrigerate.
  2. In medium bowl toss mushrooms with lemon juice, season with salt & pepper.
  3. Whisk cream & mustard in small bowl to blend. Gradually whisk in oil.
  4. Refrigerate mushrooms & salad dressing up to 2 hours. When ready to serve whisk tarragon into salad dressing.
  5. Drain mushrooms well & return them to bowl. Add dressing to mushrooms and mix lightly.
  6. Arrange asparagus on platter & spoon mushroom dressing over asparagus.